Chile relleno, that egg-puffed, cheese-filled, roasted poblano marvel, is what I order when we get special Mexican food-to-go. But stuffed peppers taste best when they’re minutes out of the fryer, and to-go anything is often lukewarm by the time you get it home. So last week, finding great green stacks of perfect poblanos next to the tomatoes and garlic at the farm stand, I headed back to the kitchen to make this dish. Continue Reading…
